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Job Description

Your key responsibilities as the Hospitality- Sous Chef will consist of:

• To supervise kitchen staff and to encourage self-development

• To produce and present consistent high standards of food

• To understand the business needs and requirements

• To deputise in the absence of the head chef to ensure that standards are maintained to the highest level

• To assist maintaining all legal health, hygiene and safety records

• Ensure the highest standard of cleanliness is maintained within the kitchen

• Assist the development of the kitchen staff

• Input of new ideas and food styles to assist in maintaining customer satisfaction

• To carry out all reasonable tasks expected by management

Working Pattern: 40 Hours/ Monday to Friday

Skills and Experience

The experience and knowledge we are looking for from the future Hospitality- Sous chef include:

• Ensure that team building is effective to meet site and company requirements

• To communicate with the team and to ensure they all understand the parameters of the business through the head chef objectives

• Ensure attendance of all relevant training and development courses

• Liaise with head chef to ensure that all work is carried out efficiently and to the correct timescales

• Ensure that kitchen staff are aware of the standard required